This sweet potato rose frosting requires no butter or oil! The color is naturally created by using purple sweet potatoes. Refined sugar-free, oil-free, and whole food plant-based. ____________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: at least 3 plants
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 57.25kcal
Equipment
knife and cutting board
measuring cups and spoons
baking sheet with parchment or silicone liner
oven
food processor
spoon for scooping
large glass or other container for warming the coconut nectar
Ingredients
1sweet potatopurple enough for one cup roasted
¼cupcoconut nectar
⅛cupplant-based milkor up to ¼ cup
2 ½teaspoonslemon juice
¼teaspoonrosewater
1tablespoondried rose petalsthe edible culinary kind; plus more to decorate
Instructions
Roast the sweet potato: Preheat the oven to bake at 375 degrees. Cut the sweet potato in half length-wise and place it flesh down on a baking sheet lined with parchment. Bake for 25-30 minutes, depending on the size of the sweet potato, until the sweet potato is soft and malleable when squeezed. Set aside to cool for about 5 minutes while you gather the rest of your ingredients.
Get the coconut nectar up to room temperature by setting it in warm water or microwaving for 30 seconds or so. Meanwhile, carefully scrape off the thin top crust of the sweet potato to help ensure a smooth frosting, then scoop the remaining soft potato into a food processor with an S-blade. While the machine is running, add the coconut nectar through the tube, then the lemon juice and rosewater. Continue to run the machine for 5 minutes so that the frosting becomes smooth.
Slowly add the milk until the desired consistency is achieved. I like it with about ⅛ cup milk. Add one tablespoon of rose petals and process until well combined.
Serve on baked goods, decorating with more edible rose petals.
Notes
There are varieties of sweet potato that have purple skins but white flesh, so double-check with your market vendor or grocer if you’re not sure. The shade of purple can vary, which will affect the color of the frosting. Coconut nectar, rose water and edible dried rose petals can be found in many grocery and health food stores. I have found them at Whole Foods. I’ve also found purple sweet potatoes there, as well as at Trader Joe’s - and I found all of these as organic ingredients, woot woot!Yield: A little over a cup, enough to generously frost about a half dozen cupcakes. Double recipe if desired.